Homemade Seitan (Vital Wheat Gluten)
Homemade Seitan (Vital Wheat Gluten)
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups water, plus more for washing
Instructions
- 1
In a large bowl, combine the all-purpose flour and 1 1/2 cups of water. Mix until a shaggy dough forms, then knead for 5 to 10 minutes until the dough is smooth and elastic.
⏱️ 10 min
- 2
Cover the dough with a damp cloth or plastic wrap and let it rest for 15 minutes. This allows the gluten to relax, making the washing process easier.
⏱️ 15 min
- 3
Place the dough in a large bowl and cover it with cold water. Begin to gently knead and squeeze the dough under the water. The water will become cloudy as the starch is released.
⏱️ 5 min
- 4
Pour out the cloudy water and add fresh cold water to the bowl. Continue to knead and squeeze the dough. Repeat this process 5 to 10 times, or until the water runs mostly clear and you are left with a fibrous, elastic 'gluten ball.'
⏱️ 20 min
- 5
Once you have your gluten ball, gently stretch it and tie it into a loose knot. This helps create a more interesting texture and shape.
⏱️ 2 min
- 6
Bring a large pot of water to a rolling boil. Carefully add the knotted gluten ball to the boiling water. Reduce the heat to a simmer, cover, and cook for 45 to 60 minutes. The seitan will expand and firm up.
⏱️ 60 min•🌡️ 212
- 7
Remove the seitan from the pot and let it cool slightly before slicing or using in your favorite recipes. It can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for longer storage.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Seitan (Vital Wheat Gluten)
- 4 cups all-purpose flour
- 1 1/2 cups water, plus more for washing
Instructions
- 1
In a large bowl, combine the all-purpose flour and 1 1/2 cups of water. Mix until a shaggy dough forms, then knead for 5 to 10 minutes until the dough is smooth and elastic.
⏱️ 10 min - 2
Cover the dough with a damp cloth or plastic wrap and let it rest for 15 minutes. This allows the gluten to relax, making the washing process easier.
⏱️ 15 min - 3
Place the dough in a large bowl and cover it with cold water. Begin to gently knead and squeeze the dough under the water. The water will become cloudy as the starch is released.
⏱️ 5 min - 4
Pour out the cloudy water and add fresh cold water to the bowl. Continue to knead and squeeze the dough. Repeat this process 5 to 10 times, or until the water runs mostly clear and you are left with a fibrous, elastic 'gluten ball.'
⏱️ 20 min - 5
Once you have your gluten ball, gently stretch it and tie it into a loose knot. This helps create a more interesting texture and shape.
⏱️ 2 min - 6
Bring a large pot of water to a rolling boil. Carefully add the knotted gluten ball to the boiling water. Reduce the heat to a simmer, cover, and cook for 45 to 60 minutes. The seitan will expand and firm up.
⏱️ 60 min•🌡️ 212 - 7
Remove the seitan from the pot and let it cool slightly before slicing or using in your favorite recipes. It can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for longer storage.
⏱️ 3 min